Dietary taste patterns by sex and weight status in the Netherlands

Langeveld, Astrid W.B. van; Teo, Pey Sze; Vries, J.H.M. de; Feskens, Edith J. M.; Graaf, C. de; Mars, Monica

doi:10.1017/s0007114518000715

Cited by 40 publications

(64 citation statements)

References 36 publications

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“…In our data, nutrient quality but not environmental impact of the diet was associated with gender and educational level (17,27) . Future analyses should consider, however, also accounting for socio-economic status or include indicators such as sensory profiles (36,37) or food prices (38) . Such analyses in a more homogeneous population subgroup could identify solutions for dietary improvement that fit even better with subgroup-specific dietary practices and preferences.…”

Section: Discussionmentioning

confidence: 99%

Improving health and carbon footprints of European diets using a benchmarking approach

Mertens

Kuijsten

Kanellopoulos

et al. 2020

Public Health Nutr.

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Objective: This study aimed to identify diets with improved nutrient quality and environmental impact within the boundaries of dietary practices. Design: We used Data Envelopment Analysis to benchmark diets for improved adherence to food-based dietary guidelines (FBDG). We then optimised these diets for dietary preferences, nutrient quality and environmental impact. Diets were evaluated using the Nutrient Rich Diet score (NRD15.3), diet-related greenhouse gas emission (GHGE) and a diet similarity index that quantified the proportion of food intake that remained similar as compared with the observed diet. Setting: National dietary surveys of four European countries (Denmark, Czech Republic, Italy and France). Subjects: Approximately 6500 adults, aged 18–64 years. Results: When dietary preferences were prioritised, NRD15·3 was ~6 % higher, GHGE was ~4 % lower and ~85 % of food intake remained similar. This diet had higher amounts of fruit, vegetables and whole grains than the observed diet. When nutrient quality was prioritised, NRD15·3 was ~16 % higher, GHGE was ~3 % lower and ~72 % of food intake remained similar. This diet had higher amounts of legumes and fish and lower amounts of sweetened and alcoholic beverages. Finally, when environmental impact was prioritised, NRD15·3 was ~9 % higher, GHGE was ~21 % lower and ~73 % of food intake remained similar. In this diet, red and processed meat partly shifted to either eggs, poultry, fish or dairy. Conclusions: Benchmark modelling can generate diets with improved adherence to FBDG within the boundaries of dietary practices, but fully maximising health and minimising GHGE cannot be achieved simultaneously.

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Section: Discussionmentioning

confidence: 99%

Improving health and carbon footprints of European diets using a benchmarking approach

Mertens

Kuijsten

Kanellopoulos

et al. 2020

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…While researchers have focused on studying single food items in relation to taste, questions may arise regarding composite food and complex dishes, which involve multiple combined tastes [63]. There is a need for understanding taste profiles based on dietary intakes at national and global levels to support our interpretation of relationships between food choices and health outcomes [64].…”

Section: Discussionmentioning

confidence: 99%

Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis

et al. 2020

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Studies of adults report that perceived taste affects food choices and intake, which in turn may have an impact on health. However, corresponding evidence on adolescents is limited.  Our aim was to summarize current evidence of the impact of taste perception on food choice preferences or dietary intakes among adolescents (mean age 10–19.9 years). Systematic searches identified 13 papers, 12 cross-sectional and one cohort study published between 1 January 2000 to 20 February 2020 assessing the impact of taste (using phenotypic and/or genotypic markers) on food choices in adolescents without any disease conditions. Qualitative assessment in the current review indicated that individuals sensitive to bitter tastes often have a lower preference of bitter-tasting food and higher preference for sweet-tasting food. A meta-analysis of three studies on bitter-taste sensitivity revealed no difference in preference for bitter-tasting vegetables between bitter tasters and non-tasters (standardized mean difference (SMD) = 0.04; 95% CI: −0.18, 0.26; p = 0.72). Overall, a limited number of studies were available for review. As a result, we report no clear relationship between taste perception and food choices or intake in adolescents. More studies are needed to evaluate the link between adolescents’ taste perceptions and dietary intake.

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“…However, another study found that umami taste detection did not vary by BMI [ 22 ]. Interestingly, Van Langeveld et al [ 99 ] found that individuals with obesity obtain a larger percentage of daily calories from “salt, umami, and fat”-tasting foods and less from “sweet and fat”-tasting foods than individuals without obesity reflecting perhaps a higher preference for umami-tasting foods in obesity.…”

Section: Umami Tastementioning

confidence: 99%

Brain Imaging of Taste Perception in Obesity: a Review

et al. 2019

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Purpose of Review We summarize neuroimaging findings related to processing of taste (fat, salt, umami, bitter, and sour) in the brain and how they influence hedonic responses and eating behaviors and their role in obesity. Recent Findings Neuroimaging studies in obese individuals have revealed alterations in reward/motivation, executive control/ self-regulation, and limbic/affective circuits that are implicated in food and drug addiction. Psychophysical studies show that sensory properties of food ingredients may be associated with anthropometric and neurocognitive outcomes in obesity. However, few studies have examined the neural correlates of taste and processing of calories and nutrient content in obesity. Summary The literature of neural correlated of bitter, sour, and salty tastes remains sparse in obesity. Most published studies have focused on sweet, followed by fat and umami taste. Studies on calorie processing and its conditioning by preceding taste sensations have started to delineate a dynamic pattern of brain activation associated with appetition. Our expanded understanding of taste processing in the brain from neuroimaging studies is poised to reveal novel prevention and treatment targets to help address overeating and obesity.

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Dietary taste patterns by sex and weight status in the Netherlands

Cited by 40 publications

References 36 publications

Improving health and carbon footprints of European diets using a benchmarking approach

Improving health and carbon footprints of European diets using a benchmarking approach

Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis

Brain Imaging of Taste Perception in Obesity: a Review

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